Once a regular feature of the British tea time, English Madeleines have gone out of favour in recent decades. They are however absolutely delicious and the make the perfect nostalgic treat, as part of a vintage afternoon tea. My grandma used to bake these regularly for her family and I’ve been enjoying making them myself and continuing the family tradition.
They are quite straightforward to make and the only specialist equipment that you need is dariole moulds, which you can buy in most baking supply shops. I’ve found quite a few different versions of this recipe in various vintage cookbooks, but this one is by far my favourite.
How to Make
Makes 8 Madeleines
230g Butter plus extra for greasing.
230g Caster Sugar
230g Self Raising Flour
8 Dariole Moulds
Preheat oven to 190ºc
Brush the insides of the moulds with melted butter.
Cream the butter and sugar together until pale.
Add one egg at a time and beat into the mixture thoroughly.
Sift the flour into the mixture and fold in.
Divide the mixture between the moulds.
Bake in the centre of the oven for 25 minutes.
Turn out and cool on a wire rack.
Cut a little off the bottom so that they sit flat on a plate.
Spread the sides and top with warm jam.
Roll in the coconut and place a cherry on the top.
As always, please let me know if you try any of my recipes and tag me in pictures! I always love to see what you’ve been baking.
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